Blackstone Steak and Mushroom Quesadillas
Blackstone Steak and Mushroom Quesadillas start with seasoned steak and mushrooms on the griddle and served as crispy quesadillas
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 1 1/2 pounds steak of choice cut into cubes
- 2 tablespoons Worcestershire sauce
- 1 tablespoon garlic paste or minced garlic
- kosher salt, pepper, steak seasoning (optional)
- 8 ounces mushrooms sliced
- cooking oil of choice
- 4 large burrito size tortillas
- 16 slices provolone cheese
- Toppings of choice: sour cream, salsa, lettuce, hot sauce, banana peppers
Instructions
- Put the pieces of steak in a gallon size plastic bag. Add the Worcestershire sauce, garlic, kosher salt, pepper, and steak seasoning (if using). Massage the bag until combined and marinate in the fridge several hours.
- Preheat the griddle to medium heat for a few minutes. Add some cooking oil and put the mushrooms on the griddle. Cook 2 to 3 minutes, add a little more oil and the steak.
- Cook 3 to 5 minutes more minutes, turning and flipping a few times with hibachi spatulas. Move the steak and mushrooms to one side of the griddle.
- Lower heat to medium-low, add more oil and lay the tortillas flat. Place two slices of the cheese on one side of each tortilla, then use the spatulas to put some steak and mushrooms over the cheese, add two more slices of cheese over the steak. Use the spatulas to fold the empty side of the tortillas over the filling.
- Flip the quesadillas and remove from the griddle once the cheese is melted and tortillas are cooked to your liking. Serve with toppings of choice such as sour cream, salsa, lettuce, hot sauce, banana peppers.